Campo Viejo Rioja Reserva 2005

View Larger

Share this page:

• Facebook
• Twitter

Snoothrank:

Starting at: $13^.29

0 Reviews

Add a review

Winery:

Campo Viejo

Varietal:

Tempranillo

Region:

Spain > Rioja

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2017

UPC:

 

User Tags:  savory, bite, spices, out of balance, red wine, food wine, bargain, tomato sauce, other sauces, italian soups and sauces 

Customers Also Bought

• Valduero Ribera del Duero Crianza 2004

  Snoothrank: 4/5 Starting at $24.59 USD
• Bodegas Y Viñedos Maurodos Toro Prima 2003

  Snoothrank: 3.5/5 Starting at $18.00 USD

• La Rioja Alta Rioja Gran Reserva 904 1995

  Snoothrank: 4/5 Starting at $35.97 USD
• Condado de Haza Ribera del Duero Alenza 1995

  Snoothrank: 4/5

What to Expect

The Rioja region of Spain produces one of the world's finest, and most long lived wines: Rioja. Rioja's renaissance, in the latter half of the 19th century, was a direct result of the phyloxera bug that decimated vineyards around the globe. While English merchants came to Rioja to replace their French imports, the wines here actually have much more in common with Chianti. Both wines are blend relying heavily on one grape, in this case Tempranillo. Like Chianti's Sangiovese, Tempranillo usually produces a relatively high acid wine of medium to medium-full body. Tempranillo tends to produce wines with a dusty, leathery edge to its raspberry and blackberry fruit tones. With additions of Graciano, Mazuela and Grancha, the wines of Rioja can take on additional layers of flavor and aroma, but the tradition of extended oak aging for Rioja's great wines contributes to an even more obvious imprint. While the Spaniards have traditionally been fans of the strong vanilla and coconut components that American oak barrels have contributed to Rioja, more and more producers have turned to French oak favoring its more subtle spice tones. Rioja continues to undergo extended aging in barrel with Reserva and Gran Reserva bottlings, representing a producer's highest achievement, spending a minimum of 3 of 5 years respectively in the producer's cellar.

Explore